Published by the American Chemical Society, the Cornell researchers say that cooking sweet corn significantly boosts the grain's health-giving antioxidant activity.
Cooking corn longer has higher antioxidant power
The researchers purchased sweet corn and cooked the kernels in batches at 115 degrees Celsius (239 degrees Fahrenheit) for 10, 25 and 50 minutes. Liu says that the cooking increased the antioxidants in sweet corn by 22, 44 and 53 percent, respectively.Fight Heart Disease,Cancer,Cataract n Alzheimer with Sweet Corn
The scientists measured the antioxidants' ability to quench free radicals, which cause damage to the body from oxidation, increasing the risk of cancer and heart disease. Free radicals also have been linked to such aging-related diseases as cataracts and Alzheimer's.
In addition to its antioxidant benefits, cooked sweet corn unleashes a phenolic compound called ferulic acid, which provides health benefits, such as battling cancer. "It's not a free acid," said Liu. "It's bound to the cell wall and in the corn's insoluble fibers. We found that ferulic acid was substantially increased after the sweet corn was cooked at high temperatures and by cooking it at the same temperature over a longer time."
0 komentar:
Post a Comment